Tarragon Chicken

Helene Mulvihill

By
@WeBakeinTX

this is a recipe I got from a canned soup cookbook. I cooked it first in 1992 on Valentine's Day for my then New Husband! Guess I did it right, as he's still around! LOL


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Comments:

Serves:

2 to 4

Prep:

15 Min

Cook:

50 Min

Ingredients

4 to 6
bonless skinless chicken breasts
1/2 stick
buttr
1 can(s)
cream of mushroom or cream of chicken soup, condensed
1/4 c
dry white wine
1 medium
onion, chopped
1 1/2 c
white mushrooms, whole or sliced
1 tsp
lemon juice
2 Tbsp
italian parsley
1/2 tsp
dried tarragon
1/4 tsp
rosemary, dried
1/4 c
heavy cream

Directions Step-By-Step

1
Brown chicken in butter in deep fry pan, add onions and mushrooms. cook for 3 minutes longer, then deglaze with white wine.
2
add soup, lemon juice and spices. Cover and simmer for 45 minutes on low heat stirring occasionaly.
3
Turn off heat.Remove chicken and mushrooms, set aside. Stir cream into sauce, and pour over chicken. Serve over rice.

About this Recipe

Course/Dish: Chicken